Durian Profiteroles!

First and foremost...Ramadhan ya Mubarak to all Muslims around the world, and especially to my fellow blogger peeps! I have decided not to take any orders for Raya cookies this year..I need this time to reflect and try to do  more ibadah, inshaallah...I have been asked to bake this and that during this fasting month, I can only wait and see this weekend. As I do not think I would have any energy left to bake at night, after having to rush home and prepare for iftar, cleaning the kitchen and prepare the kids for their tarawikh....shower and do my tarawikhs! If at all I would bake during the weekend. Having said all this, it has been almost a year that my maid left, and I think we are all coping pretty ok. The kids are more independent...even Hajar makes her own jam and butter sandwich nowadays!

Enough said....it is "durian runtuh" this year...the durian harvest is aplenty in my kampung in Baling and sister's inlaws place in Mesjid Tanah. So, I decided to try this out....Durian Profiteroles! I used Dorie Greenspan's recipe for the choux pastry and Rima's recipe which I had tweaked for the Durian pastry cream!

Ingredients

Choux Pastry

1/2 cup water

1/2 cup milk

8 tbsp butter, softened

1 tbsp sugar, I omitted

1/4 tsp salt

1 cup all purpose flour, sift

4 large eggs

Durian Pastry Cream

3 egg yolks

1/4 sugar

1 tsp vanilla extract

1 cup milk

15g corn flour

1 tbsp buttert

250g durian flesh...I really had to hold my breath....I can't stand durians!

Method

Choux Pastry

1. Prepare your baking tray, lined with baking paper. I used Mastrad silicon sheets for macarons...woohooo!

2.Warm your oven, mine was at 190C.

3.Over medium heat bring to boil water, milk, butter and salt. 

4.When boiling, add flour all at once,  and mix using a wooden spoon. Keep stirring energetically until the dough comes together to form a ball that is shiny. Keep stirring until you get a thin layer of flour at the bottom of the pan, cook for another 1 or 2 minutes. Turn off the heat, keep stiring for another 3 or 4 minutes to cool down a bit, and transfer into a mixing bowl.

5.You have your muscles left still, you can used a wooden ladle to continue working on the dough (which I have done before, and got my biceps like Popeyes'!), otherwise use a mixer!

6.Using a paddle attachment, whisk the dough, and add eggs one by one. The mixture will split, but will come together when you add the 3rd egg...okay!

7. Gradually the dough will form a beautiful shiny mass that is thick but will flow slowly....

8.Transfer the dough into a piping bag that you have snipped the top, or you can use a piping tip of about 1 inch in size. I piped onto Mastrad...so, I have uniformed round shapes!

9. Bake for about 20 to 25 minutes until the dough becomes puffed and brown.

10.Once out of the oven, I quickly snipped off a part of the pastry to let the hot air out, and left to cool.

Durian Pastry Cream

1.Mix the egg yolks, sugar, corn flour, durian flesh until well blended, set aside.

2.Warm the milk and vanilla until boiling point, remove 1/3 of this mixture and add with the egg yolks, sugar, corn flour and durian mixture.

3.Pour back the mixture into the remaining milk in the pan, over medium heat, stir until the mixture thickens and bubbly, set aside in a bowl. Cover with cling film so a skin would not form.

I prepared this first before preparing the choux pastry!

Chocolate Ganache

50g dark chocolate, I used Valrhona Manjiri...hehe just got my stock from Rima

50ml whipping cream, 30% fat content

Bring the whipping cream to boil. Remove from fire, add the dark chocolate, stir until well combined, and let cool.

Actually when I made this, it brought back the memories when I first tried my hand making Profiteroles...after that Mrs N ordered, and that actually kicked off this whole baking thingy!...and because Mrs N loved durians to bits...I actually made this for her belated birthday!...the whole bakes look so good, so much so that I had a bite...mamamamia...memang sedaaaappppp....the choux pastry just melts in the velvety soft pastry cream and the taste of durian just lingers on ...and on...and on....sumpah tak tipu!haha...go on make this for your bukak posa dessert!

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 Thank you Izzat.

 Thank you Rohaida, mac lover! 

Thank you Rohaida, see you in Ayer Baloi during Syawal!